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Gingerbread from Lucerne (LUZERN)

4 1/2 dl fresh cream
3 lemons; juice to sour the cream
120 g pear puree
200 g sugar
10 g mixed spices; star aniseed, cloves, cinnamon, ginger
5 g bicarbonate of soda
500 g whole wheat flour
150 g walnuts; roughly crushed

Units:
100 g = 3 1/2 oz
1 dl = 3 1/2 fl oz = 2/5 cup
180 = 350F
200 = 400F
230 = 450F
250 = 475F
2.5 cm = 1 inch

Add the lemon juice to the cream and leave for a few minutes. Mix
together the cream, pear puree sugar, mixed spices and bicarbonate
of soda. Add the flour. Mix until well blended and then add the
nuts.

Fill a flan ring (24 cm diameter, 6 cm high) and bake in the oven
for 50 minutes at 190 oC.

Serve cold.

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